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Quince Marmalade
From Temperance cook book, 1887
Serves 3
Crabapple marmalade is made in the same way.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
661Calories
1 gProtein
171 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories661 kcal
Protein0.8 g
Carbohydrates171 g
Fiber2.9 g
Sugars147 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium48 mg
Potassium499 mg
Calcium142 mg
Iron2.1 mg
Magnesium26 mg
Phosphorus32 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate6 mcg
Choline3.5 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 136. The excerpt below is the record exactly as published.
QUINCE MARMALADE. Rub the quinces with a clean cloth, cut them into quarters. Put them on the fire with a little water, and stew them till they are sufficiently tender to rub them through a sieve. When strain- ed, put a pound of brown sugar
Cook this with the app: pantry check, scaling, and the assistant.